courtesy of Silvio Martuscelli
The wild asparagus is different from the cultivated one because of its special taste that is intense, pleasantly bitter, with nuances ranging from fresh grass to artichoke.
To exalt its taste I parboiled some asparagus only for a few seconds in boiling salted water – where afterwards I cooked the spaghetti – and then I tossed them in a pan where I had previously prepared some peppered bacon and a few fresh garlic rings cooked with a little bit of white dry wine.
Then I added Antonio Amato’s spaghetti, I turned off the heat when they were ready and creamed everything with Roman pecorino cheese (sheep’s milk cheese) and olive oil.
Getting lost amid the narrow streets of Cetara – a wonderful town on the sea – to enjoy one of the most felt celebrations along the Amalfi coast
30 June 2017
Today we get to know better the green chillies with a really tasty recipe
19 June 2017
From May 7th to September 16th, 11 races through the most beautiful naturalistic paths of the coast
01 June 2017
On the road among natural beauty and ancient legends, discovering local flavors and traditions.
18 May 2017